Directions:
- Mix meat with rice or crushed tortilla chips, egg, half the onion, half the garlic, cumin, cinnamon, and raisins.
- Divide the mixture into even-sized pieces and roll into balls. Fry the balls in a non-stick skillet over med. heat, adding a tiny bit of oil if necessary to help them brown. Remove from the pan, set aside.
- Place the brown sugar in a blender or food processor with the vinegar, tomatoes, stock, chili powder, paprika, and remaining onion and garlic. Process, then stir in the chopped fresh herbs. Set aside.
- Heat the oil in the cleaned skillet, add the sweet potatoes, and cook till tender and golden. Pour in the blended sauce and add the meatballs.
- Cook for about 10 min until the meatballs are heated through and the flavors have combined. Season with salt and pepper. Serve with grated cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 696.16 Kcal (2915 kJ) | ||
| Calories from fat | 477.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.07g | 82% | |
|---|---|---|---|
| Cholesterol | 116.9mg | 39% | |
| Sodium | 297.28mg | 12% | |
| Potassium | 1173.35mg | 25% | |
| Total Carbs | 33.83g | 11% | |
| Sugars | 10.87g | 43% | |
| Dietary Fiber | 5.23g | 21% | |
| Protein | 23.06g | 46% | |
| Vitamin C | 23.3mg | 39% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 3mg | 17% | |
| Calcium | 86.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 152.37 Kcal (638 kJ) | ||
| Calories from fat | 104.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.62g | 82% | |
|---|---|---|---|
| Cholesterol | 25.59mg | 39% | |
| Sodium | 65.07mg | 12% | |
| Potassium | 256.82mg | 25% | |
| Total Carbs | 7.4g | 11% | |
| Sugars | 2.38g | 43% | |
| Dietary Fiber | 1.15g | 21% | |
| Protein | 5.05g | 46% | |
| Vitamin C | 5.1mg | 39% | |
| Vitamin A | 0.1mg | 23% | |
| Iron | 0.7mg | 17% | |
| Calcium | 18.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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